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Egg Rolls


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  • 3/4 lb pork sausage
  • 2 C coleslaw mix
  • 1 can water chestnuts
  • 1/4 C chopped green onions
  • 3 Tbls soy sauce
  • 1 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 14 egg roll wrappers
  • 1 egg, beaten
  • Oil for frying
  • Sweat and sour sauce


Servings 14


Step 1

In large nonstick skillet, cook sausage over med heat until no longer pink. Drain. Stir in coleslaw, water chestnuts, onions, soy sauce, garlic powder, ginger, salt, pepper. Saute until cabbage is crisp-tender, Position egg roll wrapper with one pint toward you. Place about 1/4 C sausage mix in center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. In electric skillet or deep fat fryer, heat oil to 375 degrees Fry egg rolls a few at a time for 1-2 min on each side or until brown.

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